Not Your Average Fried Zucchini

Being a part of a farm share means finding a variety of ways to cook the same vegetables when you get a lot of them.  With so many zucchinis, I decided to try something I have never made before... fried zucchini. I breaded them with gluten-free bread crumbs and parmesan cheese and fried them in coconut oil. Although they were messy, they were really delicious.  For this particular dinner they were accompanied by a cabbage, scallion and cilantro slaw and baked dover sole with lemon.   

Fried Zucchini
3 small zucchinis 
1 cup of parmesan cheese
1 cup of bread crumbs*
2 eggs
Coconut oil
Salt and Pepper

*For this recipe I made my own gluten-free bread crumbs and also grated a chunk of parmesan in the food processor.  You can use any bread crumbs you have on hand, including Panko, and pre-grated parmesan will work just fine!

Slice the zucchini into 1/2 inch discs.  Combine parmesan and bread crumbs in one bowl.  In another bowl, gently whisk the eggs.  

In a large non-stick pan, heat enough coconut oil to coat the bottom.  (Let this get nice and hot before adding any zucchini). Once the coconut oil is hot, turn the temperature down to medium.

Dip each zucchini disc in egg and then in the bread crumb mixture, being sure to coat both sides.  Set aside on a plate and continue.  

Fry each disc for about 2-3 minutes on each side, or until golden brown.  (Be sure not to over crowd the pan).  Drain on a paper towel, sprinkle with salt and enjoy!